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The Sushi Economy: Globalization and the Making of a Modern Delicacy
Once upon a time, sushi was considered that "weird food made of raw fish that them Japanese folks eat...lazy bums, can't even bother to cook their fish." Somehow, this raw fish stuff became a global phenomenon. (*poor fish, poor ocean*) And up around the corner springs another sushi joint. (*wrinkle nose*) What people think passes as sushi at least. The poseurs have memorized the sushi vocab into their everyday lexicon: hamachi, tamago, amaebi, unagi, toro, maguro. And no, california rolls and yam rolls are not really sushi, please.
All in all, sushi is an art in the motherland. Sushi chefs apprentice for years and years before they get to even handle some nori; they cook the sushi rice to perfection for the first year or so, then maybe they can handle the fish...maybe.
But looky here, writer Sasha Issenberg looks into the sushi craze in his book, The Sushi Economy: Globalization and The Making of a Modern Delicacy:
"A riveting combination of culinary biography, behind-the-scenes restaurant detail, and a unique exploration of globalization's dynamics, journalist Sasha Issenberg traces sushi's journey from Japanese street snack to global delicacy."
MORE:
* Review of The Sushi Economy from Boldtype @ http://boldtype.com
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Posted by TamikoMay 13, 2007 at 9:57 PM
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